Grilled Venison Backstrap with Olive Wood Smoked Olive Oil and Neapolitan Herb Balsamic
Here in the Ozarks, venison is not a novelty. It is a way of life. For the hunters, the families who fill their freezers every fall, and the visitors who have discovered what good wild game actually tastes like — this recipe is for you.
Venison backstrap is the most prized cut on the deer — lean, tender, and deeply flavorful when treated with the respect it deserves. The secret to grilling it well is twofold: a marinade that does real work, and enough restraint at the grill to let the meat speak for itself. Our Olive Wood Smoked Olive Oil and Neapolitan Herb Balsamic do the first part beautifully. The rest is up to you and the fire.
Why This Marinade Works
Venison is lean — leaner than beef, leaner than pork, and with almost no intramuscular fat to protect it from the heat of a grill. A good marinade does three things: it adds moisture, it builds flavor, and it creates a buffer between the meat and the fire.
Our Olive Wood Smoked Olive Oil brings genuine smoke into the marinade before the meat ever touches a grate — so by the time it hits the grill, the flavor is already layered without being overpowered. The Neapolitan Herb Balsamic brings aged acidity that gently tenderizes the muscle fibers, along with the herb complexity of a well-traveled trip to Italy. Together they create a marinade that works with the natural character of the venison rather than masking it.
The result is a backstrap that tastes like it means business, and was tended by someone who knew exactly what they were doing.
The Marinade
Makes enough for 2–3 pounds of venison backstrap or chops
3 tablespoons Neapolitan Herb Balsamic
3 garlic cloves, minced
1 teaspoon coarse kosher salt
½ teaspoon cracked black pepper
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme leaves
Whisk all ingredients together in a small bowl until combined. Place the venison in a zip-lock bag or shallow dish and pour the marinade over. Turn to coat thoroughly. Seal and refrigerate for a minimum of 4 hours — overnight is better. The longer it sits, the more the flavors develop and the more tender the meat becomes.
Remove from the refrigerator 30 minutes before grilling to allow the meat to come to room temperature. This is not optional with venison — cold meat on a hot grill seizes immediately and loses whatever tenderness the marinade worked to build.
At the Grill
Preheat your grill to high heat — 450° to 500°F. You want a hot grill for a proper sear.
Pat the backstrap lightly with a paper towel to remove excess marinade from the surface. This step matters. Too much liquid on the grate and you steam instead of sear.
Brush the grates with a light coat of Olive Wood Smoked Olive Oil just before the meat goes on.
Grill the backstrap over direct high heat, turning once, until an instant-read thermometer reads 130°F for medium-rare — personally, I pull it at around 125°F and let carry over cooking handle the rest. Venison dries out quickly so respect the meat and keep temps on the lower side.
For a whole backstrap, that is roughly 4 to 5 minutes per side depending on thickness. For chops, closer to 3 minutes per side.
Remove from the grill and tent loosely with foil. Rest for 8 to 10 minutes. Do not skip the rest — the juices need time to redistribute or they will run the moment you slice.
To Finish
Slice the backstrap against the grain into medallions approximately ¾ of an inch thick. Arrange on a warm serving board.
Drizzle lightly with a final pour of Olive Wood Smoked Olive Oil and a thin thread of Neapolitan Herb Balsamic over the top. Finish with flaky sea salt.
Serve immediately.
A Few Notes on Venison
On sourcing: This recipe works beautifully with fresh or properly thawed frozen backstrap. If you are working with freezer venison, thaw it slowly in the refrigerator over 24 to 48 hours — never in warm water, which draws the moisture out and toughens the meat.
On gaminess: A well-processed deer has very little gaminess in the backstrap. If you find the flavor more pronounced than you prefer, soak the meat in cold salted water for two to four hours before marinating. It draws out residual blood and mellows the flavor considerably.
On temperature: Medium-rare is non-negotiable for backstrap. If the table includes guests who prefer well-done meat, venison chops are more forgiving than a whole backstrap — pull them at 145°F for medium.
What Else to Put on the Grill
The marinade that is left in the bag after the venison comes out should not be discarded — not yet. Toss thick-cut zucchini, asparagus, or halved sweet onions in it and grill them alongside the backstrap. The Neapolitan Herb Balsamic caramelizes on the vegetables in a way that makes them taste like they belong on the same plate — because they do.
A Note from Nika
I have always believed that quality ingredients find their best use when things are kept simple. This marinade is simple by design — the point is to highlight the flavor of the venison, not compete with it. The Olive Wood Smoked Olive Oil and Neapolitan Herb Balsamic bring out the best qualities of a lean red meat. Try this same marinade on beef sirloin or tri-tip. You’ll thank me later.
If you have not tasted either of them yet, come find us at 317 Branson Landing. We sample every single day, and we love talking about what people do with them once they get home.
Take it from a girl raised on wild game and one that keeps venison in her freezer every year. This marinade is a game changer. If you like things spicy, try subbing with our chipotle olive oil too. Smoky with a heat that builds. I know, and you’re welcome.
— Nika
